• sandrabrandalise


COOKBOOK: Mag Recipe

When I looked at this recipe I had my doubts about the flavours. Soy sauce is not commonly used in thai cooking , and neither is pumpkin and especially grated. Having said that, it was delicious!

A healthy fried rice full of nutrients and flavour!

Hope you enjoy


Serves 4

1/4 cup plain yoghurt

3 eggs

Salt & pepper

3 tablespoons of oil

2 tablespoons of fresh garlic, chopped finely

2 tablespoons fresh ginger, grated finely

1 teaspoon fresh chilli, chopped finely

4 medium chicken breasts , cooked & shredded

500g pumpkin, grated

300g baby bok choy, cut into 3cm pieces and rinsed

4 cups cooked rice

5 tablespoons fish sauce

3 tablespoons of soy sauce

Beat eggs with yoghurt and season with salt and pepper.

Heat some butter in a frying pan and add the mixture. This mixture is not going to set, blend to make it scrambled. Set aside.

Heat oil in a wok, add garlic, ginger, chilli and onion. Stir fry until onion is just soft. Add egg mixture, pumpkin, bok choy and chicken and stir until well combined. Stir fry for a few minutes until pumpkin is just soft in texture. Add fish sauce and soy sauce and combine. Add cooked rice and mix. Take off heat, ready to serve.

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